Braciole di Vitello | La Cucina Grandinetti

Ingredients

• 12 thin slices of veal, pounded to 1/4-inch thickness
• 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
• 1/2 cup currants
• 1/2 cup freshly-grated pecorino
• 3 ounces prosciutto, cut into 1/8-inch dice
• 1/3 cup Italian parsley leaves, coarsely chopped
• 4 cloves garlic, crushed
• Salt and pepper
• 1 egg
• 1/3 cup extra-virgin olive oil
• 1 large Spanish onion, thinly sliced
• 2 ounces pancetta, minced
• 1 (28-ounce) can San Marzano tomatoes and their juices, crushed
• 2 cups red wine